Sushi on Jones: Speed Sushi


Hello again! Get ready for some real hunger-inducing pictures of sushi. Today, we're going to talk about Sushi on Jones, the quickest, outdoor omakase meal you'll ever have.

With a measly 30-minute deadline, slow eaters should be on alert. But, this short time slot and the casual outdoor setting has its benefits in that Sushi on Jones is able to streamline turnover and lower their prices below the average omakase in New York. For 12 pieces of sushi, Sushi on Jones only sets you back $58 (an increase from $50 in early 2017). Regardless, it's still a very good deal! 

Tip: Make reservations by texting this phone number: 917-270-1815.

Sushi on Jones is owned and operated by David Bouhadana. The menu changes with the season. For example, at the time of our visit, they replaced the Snow Crab with Ikura (Salmon Roe). If you’re interested in trying out Sushi on Jones, read more below to learn more about what we ate!

Overall, I'd recommend Sushi on Jones if you're trying to satisfy your sushi craving regardless of whether or not you're on a budget. It's a light meal so you can enjoy it as an afternoon snack too.

Address: 348 Bowery, New York, NY 10012


  • Hamachi

  • Baby Salmon with Yuzu

  • Scallop with Salt

  • Albacore Tuna with Daikon and Ponzu

  • Salmon with Yuzu

  • Bluefin Tuna

  • Botan Ebi

  • Wagyu with Uni

  • Uni

  • Wagyu

  • Wagyu and Uni Hand Roll

  • Snow Crab

  • Unagi


First, we had the Hamachi (see above). What a great start already! I love Hamachi for so many reasons. I don't understand why it's so underrated among sushi and sashimi eaters. Hamachi is Yellowtail. One of its key characteristics is its dark red streak of color along the side of the fillet. Hamachi has a lot of healthy oils and fats, which makes the meat feel smooth and buttery. 

Baby Salmon with Yuzu

Next, we had the Baby Salmon (see above). It was lightly brushed with Yuzu, or Japanese citrus. The meat was extremely tender. I almost thought it would fall apart. You know those white stripes that you usually see on adult Salmon? That's fat. On Baby Salmon, you won't really see those defined streaks of fat. 

Scallop with Salt

On to the next one... we had some Scallop with Black Salt. This one was also very soft and delicate. The scallop was juicy and sweet. I'm not huge fan of raw scallop because I've been let down so many times. This was not one of those times. This particular Scallop helped restore my faith in raw scallops. The most recent acceptable raw scallop I had was in Miami at NAOE, where the scallop was actually still moving! 

By the way, I suggest eating this meal with your hands. It's more fun that way! And, take advantage of the wasabi and ginger to refresh your palate once in a while. 

Albacore Tuna with Daikon and Ponzu

At Sushi on Jones, the accoutrements are simple. You can expect nothing more than a bit of Salt, some Yuzu, or a brush of Ponzu. This next sushi was Albacore Tuna with Daikon and Ponzu. It was lightly torched as you can see in the picture above.

I really enjoyed this one because of all the charred, smoky aromas that were being expelled from the seared meat. The meat was firm on the outside but it was still soft and gentle on the inside. 

Salmon with Yuzu

Next, we had some Salmon sushi. It was again paired with Yuzu. The meat a bit more firm than the Baby Salmon we had earlier. The taste was clean and refreshing. Enough said. 

Bluefin Tuna

Next, the standard Bluefin Tuna plopped on our sushi counter (see above). The color was already rich and vibrant even before the slight editing we do on our pictures. It was mild in flavor and silky in texture. 

Botan Ebi

Ahh, next, we had the Botan Ebi. It was prepared raw so the meat was undeniably velvety and creamy. Yes, it was creamy. Its meat is so delicate that you really don't have to chew much on this one. At first bite, you might notice a slight crunch but other than that, it's all smooth sailing from there. 

Torching the sushi

Next, we had some Wagyu... sourced directly from the butcher shop next door. Wherever you sit, you'll be able to see the sushi chefs searing meat directly in front of you!


This washugyu is America's version of Kobe Beef. It's often called Kobe-style Beef. These cattle have ancestors that have been cross-bred with American Angus cattle. The meat is a bit more tender and seems to have better marbling than regular Angus meat. However, once you've had the real Kobe beef, this doesn't even compare. I still liked it though! 


Next, we had some Uni (Sea Urchin) Sushi. The serving was quite generous as you can see in the picture above. I recommend devouring this in one giant bite. This luscious treat is oozing with smooth and briny flavors. It's very addicting. My favorite part is that good uni has a nice and sweet aftertaste. 

Snow Crab

Next, we had some awesome Snow Crab, simple yet elegant. The naturally sweet snow crab meat is reminiscent of simpler times when great food didn't need any extravagant or overpowering flavors like garlic, butter, or spice. I could have 46 more of these pieces.


Lastly, we also had some Unagi (Grilled Freshwater Eel). When cooked properly, the meat is shockingly tender with a charred exterior. It is usually dressed with a thickened sweet soy sauce. As a whole, the flavor is rich and bold - this will surely jump-start your system. 

FUN FACT: Eel is naturally very good for your health. It's rich in vitamins (A, B, D, E) and is high in omega-3 fatty acids, which can help lower triglyceride levels and reduce risk of heart disease. 

Wagyu and Uni Hand Roll

If you're still hungry at the end of the omakase, you can order an extra Wagyu and Uni Hand roll, which I recommend. It's a bit pricey ($12 per roll) but I wasn't totally full from the 12-piece omakase. This last bite helped satisfy my sushi cravings for the next week.